New Ideas for Potatoes-- 2008 [Moved from General Topics board]
This is the year of the potatoe so I thought I'd like to ask you Chowhounds for some additional suggestions to the traditional ways of mashing, french frying, home frying boiling, baking, au gratining, scalloping and couching the versatile spud.
Please identify any new varieties that you prefer along with some new suggestions.
Although I had eaten them before in restaurants, I had never actually made a potato latke until this Christmas. Obviously it is just another form of frying, but I love the consistency of potato pancakes and their affinity to sour cream and applesauce. I have also been using grated potatoes as a crust for seafood. Great flavor and presentation but it took me a few big misses to get it right.
Year of the potato? Sounds good to me.
Raclette cheese melted and poured over boiled potatoes and topped with black pepper, served with thinly sliced ham, cornichons. Sometimes we add grilled leeks, or mushrooms, or whatever else sounds good at the time to the plate. There's a special Raclette grill but you can just melt and pour the cheese or put it on your potatoes and run it under the broiler.
Boy, do potato pancakes sound good!
I discovered Raclette in Switzerland last year and made it a few times at home since then. I used some nice fingerling potatoes and just melted the cheese in some small Corning "Grab-it" bowls in the toaster oven. Served the boiled potates with the cheese, ham, gerkins, "cocktail" onions, and other pickeled veggies found at the appetizer bar at Wegman's.
A certain Mr. D. Quayle specicializes in 'potatoe' recipes, so I won't go there, but a great way to use the red potato is to cut them into 1" or so pieces, toss them in some olive oil, salt, garlic and chopped rosemary in a glass baking dish and then roast them in a hot oven (450) until they have a really nice crust on them and are cooked through (should be about 30 - 45 min.)
Every year of my life is the year of the potato!!!
Ok, seriously, my favorite potato recipe is Potatoes Anna..... only 4 ingredients: yukon gold potatoes, melted butter, salt, and pepper. I like to use European butter. Slice the potatoes thinly with a food processor or a mandoline and layer in a slightly overlapping spiral in the bottom of a cast iron skillet. Then spoon some melted butter over the layer (I will usually spread it with a pastry brush) and then season lightly with S&P and continue layering.
Place a round of buttered foil over the top if the potatoes and place in a 450 degree oven for 30 minutes. Remove the foil and roast another 30 minutes.
To serve it, you will need to lay a large plate over the top and drain out the excess butter and then invert the potato cake onto the plate. You then cut into wedges and serve.... it is easiest to cut with kitchen shears instead of a knife.
Because of the few ingredients, it is SUPER important to use very fresh potatoes and the best butter available. I prefer Kerrygold unsalted.
Oh, and for lots of 'tater recipes I would recommend "A Passion for Potatoes" by Lydie Marshall
Hey frugalscot here is a link to an image I found on Google. It's the closest I found that looks like mine when it comes out of the oven.
You will not regret making this dish. My husband bought me a food processor 4 years ago JUST so I could make it more often because I was complaining about the work involved in slicing the potatoes by hand.
I have a lazy person's way to make potatoes anna that an elderly neighbor gave me years ago. You take red potatoes, slice very thin, and lay in a baking pan with the edges overlapping (I use a 9x13 or a pie pan if it's just for the 2 of us). Then melt some butter, or you could use olive oil I guess, and drizzle that on top, making sure to get all the potatoes covered with a light coat. Sprinkle your seasonings on top and put in a 350/375 degree preheated oven. Cook until fork tender, about 30-45 minutes. My DH likes them a bit crispy, so I keep an eye on them, and when I see the outer edges getting crispy I take them out. While they are in the oven you need to shake them up a bit to make sure the butter gets evenly spread, but only once or twice. Very good! They would probably be good if you sprinkled some parmesan cheese on top, and well as fresh or dried herbs, but if I put p. cheese on them he would't touch them!
Here's a new and interesting one that I haven't ever seen or heard of courtesy of quickeatsplus.com.
Spuds & Spiced SpinachSpuds and Spiced Spinach
I think it's better to use fresh grated ginger rather than dried, but dried is not so bad "in a pinch" (actually not a pinch but a teaspoon).
2 Tbsps. vegetable oil
1 Medium-size onion, chopped
1&1/2 pounds russet potatoes, peeled and cut into 1 inch cubes
2 Cloves garlic, minced or pressed
2 tsps. ground coriander
1 tsp. grated fresh ginger
1 cup water
5 cups packaged triple-washed baby spinach
Salt and ground red pepper(cayenne & just a little goes a long way)
Heat oil in a wide non-stick frying pan over high heat. Add onion and potatoes; cook, stirring often, about ten minutes until potatoes are well browned all over.
Add garlic, coriander, and ginger; stir for 30 seconds. Add water. Reduce heat, cover, and simmer about 5 minutes until potatoes are tender.
Add spinach and stir about two minutes until wilted. Season to taste with salt and, carefully, the red pepper (we say vegetables can be exciting but don't get carried away.)
For my holiday party this year I served a small twist on a traditional favorite: tiny twice-baked potatoes. I used tiny Yukon golds, although I bet the purple potatoes would be fun for this as well. The recipe I followed was from a Fine Cooking magazine and the recipe isn't available online. A similar recipe is here on Rachel's site:
I made these later for dinner with a Spanish twist: manchego cheese and chorizo instead of bacon.
Fair warning - this take a while to make because you have to hollow out several small potatoes, but a small melon baller makes this pretty easy. I would say the results are worth it as these were the fastest dish to go at my party.
If you're interested, you can see run down of the rest of my holiday party menu here:
Spanish tortillas (egg and potato pie, actually) are quite yummy. I also love Catalan Potatoes, but I usually add more tomatoes than the recipe calls for, and fry it until nice and crispy.
As far as I'm concerned, there is no bad way to prepare potatoes!
The first one from film director Robert Rodriguez's, is his Breakfast Tacos, one of which has potatoes.
The second one is from Fuchsia Dunlop's "Revolutionary Chinese Cookbook: Recipes from Hunan Province" ( WW Norton, NY; 2006.) I've made in several times. Simple, easy and a refreshing Chinese take on the spud.
POTATO SLIVERS WITH VINEGAR
2 Large Potatoes (about 1 lb
1/4 cup Red Bell Pepper (or 1-2 fresh long red chiles)
3 Scallions (green parts only)
3 tbsp. Clear Rice Vinegar
3 tbsp. Peanut Oil for cooking
1) Bring a large saucepan of water to boil.
2) Peel the potatoes and cut into thinnest possible slices, then cut the slices into fine slivers. Soak in lightly salted cold water as you work. Cut the red bell peppers (or hot peppers) and scallions into very fine slivers and set aside.
3) When water has boiled, blanch the drained potatoes until the water returns to a boil, drain and set aside.
4) Heat your fry pan (or wok) over a high heat and when hot add the oil and swirl around. Add the potatoes and red peppers and stir-fry for a couple of minutes. Add the vinegar and salt to taste and continue to stir fry until the potatoes are cooked, but still crunchy.
5) Add the scallion slivers and stir fry a bit, then serve!
Note: If you don't have Rice Vinegar, just use plain vinegar.
I've also sometimes added to the red bell peppers slivered fresh green chiles for a different spin.
Last night I made lemon roasted poataoes: Red Bliss quartered, olive oil, S & P, juice of 1 lemon plus grated rind, sprinkle of thyme & oregano...375* till done. It's amazing what a little lemon does for almost anything!
These accompanied grilled wild salmon and steamed broccoli.
re: chef chicklet
Yes - they were very tasty indeed. I think next time I'll sprinkle minced fresh parsley over top of the - potatoes ( I forgot to use spellcheck, lol) ....plus add minced garlic as you say, chef. .
The first time I try a recipe I follow it to the letter then after tasting I make my own adjustments for the next time.
I make mashed potato crusts for quiches. Brush a 9" glass pie plate with some canola oil or butter. Cook 2 large Yukon Gold potatoes and mash with 2 tablespoons of butter. Pat into the pie plate so some of the potato goes part-way up sides. Heat oven to 375. Brush potato crust with a little butter and bake for 20 min. Brush with a little more butter and bake 10 min. longer. Use a recipe you have for quiche and bake according to their directions.
those looked good. comments on the recipe
said much more oil was needed than was shown on tv, and it really had to get down into every nook and cranny.....
looks like emeril has another recipe for hasselback potatoes that is more highly rated
My mother made Hasselback potatoes in the 60's & 70's - we adored the butter crisped slices. I believe her recipe came from the Time-Life Foods of the World cookbooks. One trick she used was to place the approx. 3" long potato in a metal cooking spoon. The spoons edge became the guide to insure your cuts did not go too deep. I suspect her recipe used all butter rather than the butter & stock in his recipe. Thank you - hadn't thought of those in years!
Spicy Hasselback Potatoes Recipes
Oven Side Dishes
Australian Side Dishes
Low Protein Side Dishes
Potatoes Side Dishes
Easter Side Dishes
The oven temperature will depend on what else you are cooking at the time (e. g. a roast).
Anything between a moderate and high heat will be fine for these potatoes.
Grease a baking tin or tray.
Wash potatoes well but do not peel.
Cut a thin slice from the base of each potato so that they will sit flat on a cutting board.
Place a potato on the cutting board and lay a wooden spoon alongside the length of it.
This stops you from cutting right through to the bottom of the potato.
Now, using a sharp knife, held at right angles to the wooden spoon, thinly slice the potato but DO NOT CUT ALL THE WAY TO THE BOTTOM.
(Think of the way garlic bread is sliced- that's the effect you're looking for.) Repeat until all potatoes are sliced in this way.
Place potatoes into the baking tin.
Now, using a pastry brush, brush butter or margarine over the top of each potato and use the brush (and your fingers) to carefully push some of the butter down between the slices.
Reserve some butter or margarine to baste during cooking.
Bake for around 45 minutes at 180°-220°C (350°- 425°F) before adding spice mixture.
While the potatoes are cooking, combine the ingredients for the spice topping in a small bowl and mix well.
After 45 minutes, brush the reserved melted butter or margarine over the potatoes then sprinkle the potatoes with the spice mixture.
Return potatoes to the oven and bake for a further 15 minutes or until brown and crispy.
(If the potatoes are not browning nicely after the first 45 minutes, simply increase the heat for the last 15- 20 minutes of cooking. If you are cooking a roast, you can time it so that you remove the meat to rest for 15-20 minutes before the potatoes are ).
We like to make something called "potato bureks" which are shredded potatoes, with some white minced onion, salt pepper , wrapped in phyllo dough, brushed with butter and then baked until crisp. Our kids go crazy for them. I don't know where I got the original recipe.
Tonight I made one of my favorites -- grilled potato salad with blue cheese-shallot vinaigrette. YUM. This is a Flay recipe, and he serves it over watercress, sometimes I do, sometimes I don't. I served these with a slow-roasted lemon-garlic chicken and a wilted spinach salad, and I was reminded of why this is one of my fave potato dishes -- I like how tangy and creamy the potatoes are, with lovely grill marks. (You cook the potatoes mostly first, then slice in 1/4-inch rounds and grill, dressing immediately with the vinaigrette which is just shallot, vinegar, salt, pepper, mustard, blue cheese, olive oil whisked). This is best gobbled up immediately. The potatoes have fantastic texture.
I have also made an interesting potato dip - it's basically like cold mashed potatoes, but as a dip. I found it in the original Moosewood, with lots of garlic and I think it's called Wicked Garlic Dip. It's not my favorite, but it is definitely different.
I was just about to post that the Wicked Garlic Dip I mention above is actually a variation of the Greek potato dip skordalia. Make this with equal numbers potatoes and cloves of garlic. Boil the potatoes and whip until smooth. Add the mashed up raw garlic and some mayo and lemon juice, a little salt and pepper. I actually like the idea of eating this with potato chips for true potato mania -- potato chip with potato dip :)
When i make roasted baby potatoes, I par-boil the quartered potatoes and then coat them in olive oil, Jane's, and add some rosemary. Bake them at about 425 until crispy.
Also made the southern potato casserole recipe from Gourmet magazine and they were so easy and yummy. A quick recall was to slice potatoes 1/8", toss in butter and then add 1/2 cup of chicken broth. Cover tightly for about a 1/2 hour and then remove cover and cook until brown. I might want to spice it up a little next time, but it was yummy!
I discovered potato tacos while taking a course in L.A. last year. I had to do some experimenting but I found a way to prepare them that is a little healthier than the full fat version I made the first couple times I cooked them but still full of flavor:
Potato Chorizo Tacos with Avocado Salsa
1 pound potatoes, cut into 1/2 inch dice, or 1 pound leftover baked potatoes
12 ounces soy chorizo sausage, found with other vegan options in the refrigerated section of most supermarkets
1 cup salsa verde, as hot or mild as you like it
1 large avocado, halved, seeded, peeled and sliced
12 6 or 7 inch corn tortillas, warmed or lightly fried
Parboil potatoes and drain, or substitute diced leftover baked potatoes.. Cook and crumble soy chorizo. Heat 2 T vegetable oil in a 10” skillet. Combine potatoes and soy chorizo in skillet and cook over medium high heat until potatoes begin to brown.
In food processor or blender, combine salsa verde and avocado and pulse to desired chunkiness or smoothness. Season with salt to taste. Prepare tortillas as desired and fill with soy chorizo and potato mixture. Serves 4-6.
Potato tacos are so good. I make mine with cooked and seasoned diced potatoes, black beans, and whatever kind of soft Mexican cheese strikes my fancy that day. Fill corn tortillas and pan fry in a cast iron pan with just a little oil. Ready when the tortilla is crispy and the cheese is melted. Garnish with cilantro, lime, tomatoes,and hot sauce.
I also make a diced potato, onion, and soyrizo scramble that is simple and great. Same garnishes.